Preserving the quality, nutritive value and sanitary fitness of potato-, carrot- and parsley products by freezing

There were observed the influences of production operations on the quality by industrial freezing of potatoes, carrots and parsley roots. The bionutritive values NV8 are most reduced by the intensity of blanching. The sanitary quality of the final frozen products depends on the efficiency of primary...

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Published inZbornik radova - Tehnoloski fakultet u Novom Sadu (Yugoslavia) Vol. 24
Main Authors Vuksanovic, V, Juhas, E, Dimic, G. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Format Journal Article
LanguageSerbian
Published 1993
Subjects
CAROTTE
CONGELACION
CONGELATION
PAPA
POMME DE TERRE
PORTULACA OLERACEA
PRODUCTOS A BASE DE HORTALIZAS
PRODUIT A BASE DE LEGUME
VALEUR NUTRITIVE
VALOR NUTRITIVO
ZANAHORIA
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Summary:There were observed the influences of production operations on the quality by industrial freezing of potatoes, carrots and parsley roots. The bionutritive values NV8 are most reduced by the intensity of blanching. The sanitary quality of the final frozen products depends on the efficiency of primary heat treatment and on the hygienic conditions of their storage.
Bibliography:Q02
Q04
9600599
ISSN:0550-2187